About this book

Practical guide to effective control measures and how they can be applied in practice to individual pathogens.

Contents

Part 1 Microbiological hazards in foods: Trends in foodborne disease; Salmonella and Campylobacter; Listeria and Pathogenic E.coli; Enterotoxin-producing staphylococci, shigella, vibrio and others; Spore-forming bacteria; Non-bacterial and emerging foodborne pathogens. Part 2 Risk assessment and management: Risk assessment and pathogen management; Modelling the growth, survival and death of bacterial pathogens in foods; Setting microbiological criteria for food; Use of microbiological methods to assess and monitor risk. Part 3 Controlling pathogens across the supply chain: Good agricultural practice; Control of microbiological hazards during secondary processing; The effective implementation of HACCP; Good practice for food handlers and consumers.

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